Black forest bakewell tart - delicious. magazine

Ingredients

• For the pastry
• 175g plain flour, plus extra to dust
• 25g cocoa powder, plus extra to dust
• 25g icing sugar
• 125g unsalted butter, chilled and chopped, plus extra to grease
• 1 medium free-range egg
• Splash ice cold water (optional)
• For the filling
• 100g unsalted butter, cubed
• 80g dark chocolate (at least 70% cocoa solids), roughly chopped
• 3 tbsp cocoa powder
• 2 medium free-range eggs, at room temperature
• 100g golden caster or granulated sugar
• 150g ground almonds
• 4 tbsp black cherry jam
• 80g tinned cherries, drained, plus a little of their syrup
• Specialist kit
• 23cm loose bottomed fluted tart tin